Peruvian Chicken Thighs with Aji Verde Sauce
The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
There’s no better way to make the most of the final stretch of summer than firing up the grill, and these Peruvian-inspired chicken thighs bring bold, savory flavor to every plate. The chicken marinates in a garlicky blend of spices and seasonings, giving the flavors plenty of time to soak in before the thighs hit the grill. The homemade aji verde dipping sauce is bright, tangy, and spicy! Its vibrant green color comes from fresh herbs and peppers. Served with fluffy yellow rice, this is grilled chicken with a flavorful twist.
Letting the chicken marinate overnight means most of the prep is done before you even fire up the grill. These beautifully charred chicken thighs are tender and juicy, while the spicy aji verde sauce is the perfect companion. You can also cook the chicken on the stovetop or bake it in the oven, making this a flavorful dinner to enjoy well beyond grilling season.
Why You’ll Love This Recipe:
- Fresh, quality chicken. Miller Poultry’s boneless, skinless chicken thighs are tender, juicy and perfect for soaking up the flavorful Peruvian marinade.
- Bright, flavorful sauce. Aji amarillo sauce gives the creamy green Peruvian dipping sauce its signature flavor, while fresh produce adds brightness and freshness.
- Easy to make. Whether you grill, bake or cook the chicken on the stovetop, this dish is easy enough to serve any evening.
Peruvian Chicken Thighs with Aji Verde Sauce
Servings: 6-8
Ingredients
Chicken Thigh Marinade
- 2 packs Miller Poultry boneless, skinless chicken thighs
- 2-3 cloves garlic, peeled
- 1/3 cup soy sauce
- 2 Tbsp. lime juice
- 1 Tbsp. Heinen's extra virgin olive oil
- 2 tsp Heinen's cumin
- 1 tsp Heinen's paprika
- 1/2 tsp Heinen's dried oregano
- 1/2 tsp fresh ground black pepper
Aji Verde Sauce
- 2 jalapeños, seeded, ribs removed and roughly chopped
- 1 cup fresh cilantro
- 2 green onions, roughly chopped
- 2 cloves garlic, peeled
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese
- 2 Tbsp. Tari aji amarillo sauce
- 1/4 cup Greek yogurt
- 1 Tbsp. lime juice
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 Tbsp. Heinen's extra virgin olive oil
Instructions
Chicken Marinade:
- Puree garlic, soy sauce, lime juice, olive oil, and spices in a blender.
- Place chicken thighs in a large ziploc bag and add pureed marinade. Refrigerate for at least 8 hours, up to 24.
Aji Verde Sauce:
- Combine all ingredients except the olive oil in a blender. Blend until smooth.
- With the blender running, slowly drizzle in olive oil.
- Transfer to a bowl and refrigerate until ready to serve.
Grill:
- Preheat grill to medium-high heat (around 350°F).
- Remove chicken from bag and shake off any excess marinade.
- Place chicken on grill. Let cook covered for 5-6 minutes.
- Flip chicken thighs, cooking for an additional 5-6 minutes or until internal temperature reaches 165°F.
- Once cooked, plate chicken thighs and sprinkle with cotija cheese & cilantro. Serve with yellow rice and a side of Aji Verde sauce for dipping.
